Leek and cream risotto: Difference between revisions
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If you grow leeks, this is great [[vegetarian]] recipe is an ideal way to use the baby leeks. | |||
As with all risottos, this recipe requires constant attention. | |||
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | <span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/leeks|#leeks]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/rice|#rice]] [[Special:Search/leekandcreamrisotto|#leekandcreamrisotto]] [[Special:Search/vegetable|#vegetable]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/simmer|#simmer]] [[Special:Search/vegetarian|#vegetarian]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/risottorice|#risottorice]] | ||
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Latest revision as of 17:41, 7 April 2024
If you grow leeks, this is great vegetarian recipe is an ideal way to use the baby leeks.
As with all risottos, this recipe requires constant attention.
| Leek and cream risotto | |
|---|---|
 |
| Leeks running to seed - with chickens looking on | |
| Servings: | Serves 4 |
| Calories per serving: | 457 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewNice baby leeks, 4/5 is what you need for this |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 baby leeks (white parts only, cleaned and thinly sliced)
- 1.5 litres (2.5 pints) good vegetable stock (Knorr vegetable stock cube(s) and/or good quality clear vegetable soup would work.
- 350 g (12 oz) Risotto rice
- 175 ml (6 fl oz) single cream
- 25 g (1 oz) butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese to garnish
Method
- In a pan, melt the butter, add the leeks and cook gently for 5 minutes
- Add 1 tablespoon and simmer for a further 20 minutes, adding a little extra water if it dries out
- In another pan, boil the stock
- Add the rice to the leeks and coat with the butter
- Add the stock a ladle full of hot stock at a time. Don't add more stock until the previous liquid has been absorbed into the rice
- This will about 20 minutes
- Once the rice is cooked, stir in the cream and season with salt and freshly grated black pepper
Serving suggestions
Serve immediately with freshly grated Parmesan cheese
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